Caribbean Chicken and Rice
The aroma of Caribbean Chicken and Rice cooking in the oven is enough to transport your entire family to the islands without leaving the suburbs. This dish is all about bold, sun-drenched flavors—think charred, juicy chicken thighs nestled into a bed of perfectly seasoned rice that has soaked up every drop of spice and savory juice.
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1.5 cups long-grain white rice rinsed
- 1.5 cups chicken broth
- 1 cup canned coconut milk
- 1 red bell pepper diced
- ½ cup frozen peas
- 1 small onion diced
- 3 cloves garlic minced
- 2 tbsp Caribbean jerk seasoning or a mix of allspice, thyme, and garlic powder
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 375°F.
- Pat chicken dry and rub thoroughly with jerk seasoning, salt, and pepper.
- In a 9x13 baking dish or large oven-safe skillet, stir together the rice, onion, garlic, red pepper, and peas.
- Pour in the chicken broth and coconut milk. Stir gently to combine.
- Place the chicken thighs on top of the rice mixture, skin-side up.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 15-18 minutes, or until the liquid is fully absorbed, the rice is tender, and the chicken reaches an internal temperature of 165°F.
- Let the dish rest for 5 minutes. Fluff the rice with a fork, garnish with cilantro and lime, and serve.